Smoky Rose Harissa Eggplant Dip

Photo by Minimalist Baker UK

Using Alexandra’s Rose Harissa Paste

1 medium / large eggplant
1-2 Tbsp olive oil (plus more for roasting eggplant + garlic)
1/2 cup raw walnuts
1 lemon, juiced
Salt and black pepper
2-3 tsp Alexandra's Rose Harissa paste
1-2 tsp smoked paprika
1 Tbsp maple syrup
To serve
Pita bread or toasted pita chips
Fresh mint
Chopped walnuts
Vegetable sticks (carrots, cucumbers etc)
  1. Preheat te oven to 190ºC

  2. Slice the eggplant into small rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid for 30 minutes

  3. In the meantime, place the garlic on a baking tray and drizzle with 1 tsp olive oil. Bake for 20 minutes, remove from the oven and add the walnuts to the baking tray. Bake both for 7-8 minutes more, or until the walnuts are fragrant and the garlic is light golden brown. Remove from the oven and set aside.

  4. After draining the eggplant, lightly rinse with cool water. Place between two paper towels and set something heavy on top (such as a baking tray topped with a cast iron skillet to help draw out any excess liquid

  5. Heat the oven on grill and position the rack at the top

  6. Arrange the eggplant on a baking tray and drizzle with oil and a pinch of sea salt. Roast for 4-5 minutes on each side or until the eggplant is deep golden brown.

  7. Remove from the pan, stack and wrap loosely in foil to lock in moisture - wait for 5 minutes

  8. Reel away most of the skin from the eggplant and add the flesh to a blender or food processor

  9. Peel the roasted garlic and add to the food processor. Add toasted walnuts, lemon juice, salt and pepper, Rose Harissa paste, smoked paprika, 1 Tbsp olive oil and maple syrup. Pulse until creamy and smooth

  10. Taste and adjust seasonings if necessary - salt/harissa. Add the remaining 1 Tbsp of olive oil and mix again to combine

  11. Garnish with fresh mint, walnuts and pinch more paprika

  12. This dip is best served with toasted pita chips, whole grain bread, vegetables, on an antipasto board, or stirred through couscous.

Serves 4 (1/4 cup servings)

Recipe adapted from Minimalist Baker: